GF-Ischia has always been the "difficult" child. She was activated and is fed with Caputo FioreGlut. It took a bit longer to get her fully activated and after feeding, she's still a couple of hours behind her sisters when it comes to full activation. Take care!

Nice looking starters, those put mine to shame! For the other two starters does the type of flour used to feed have a big impact on the flavor, activity, acidity, etc. ?

I haven't noticed much difference in mine when feeding them KAAP, KABF, or Caputo Pizzeria. In my case, I use very tiny quantities in dough (~1.3%), so I would expect that if flour is going to manifest in differences, I would see it in the final dough - not the culture though I haven't noticed flavor difference in the final dough either. Perhaps if you use large quantities of culture in your dough it might be different.